我国肉牛胴体分割部位名称调查分析报告

为了了解我国肉牛胴体分割部位名称的使用情况,促进牛肉产业的进一步发展,我们对我国部分肉牛屠宰加工企业的肉牛分割部位或销售部位进行了调查分析,提出了肉牛胴体分割部位名称使用中存在的问题并对其提出了一些建议。     

牛胴体分割增值及品质评价研究概况

提高牛肉价值和品质是肉牛产业发展的关键问题。本文综述了牛胴体分割增值及品质提升的研究现状,并对牛肉品质评价方法进行了叙述。     

我国常见家畜胴体分割及分级技术发展

牛、猪、羊为我国主要家畜品种。改革开放以来,我国牛、猪、羊胴体分割、分级技术水平有了一定的提升,关于家畜胴体分割、分级技术的发展过程及其标准的研究不断完善。本文概述了我国牛、猪、羊胴体分割、分级技术相关标准规定,阐述了常见家畜胴体分割、分级技术的发展历程,并对胴体分割、分级技术存在的问题提出意见,旨在为我国家畜屠宰企业进行牛肉、猪肉和羊肉分割、分级提供参考,促进肉质提高及分割肉的增值,推动我国畜肉产业健康、持续、稳定、快速发展。     

改善猪肉渗水发白方法初探

结合实际生产,通过测定从生猪屠宰到分割加工不同阶段猪肉的温度和pH值,确定影响渗水发白的宰后因素,根据对比试验结果判定猪肉渗水发白是否得到改善.试验表明:在屠宰过程进一步优化工艺条件,对胴体脊骨腰条部位及时降温,尽快将胴体分割扒骨并采用物理方法对胴体和分割肉品进行及时散热和降温,使分割肉品的表面尽快形成保护膜,可以改善猪肉渗水发白.     

家禽胴体影像分选技术研究新进展

在家禽自动分割前对家禽胴体规格、质量进行分选。在悬挂输送线上设置展翅机、光影像扫描站、转载或卸载站及辅助设施。使用机器视觉识别技术,用高速视觉传感器对输送线上移动的禽胴体分14个分割部位进行快速扫描,采集时间最高可达0.1ms,对扫描数据快速计算分析,采用自适应禽胴体特征提取方法,对不同种类禽胴体检测,提取禽胴体的轮廓,密度,形态等体征,通过投影及衍射关系建立成像模型,确定高效率的图像处理加速算法,识别出不同级别的禽胴体范围。左右翅膀的面积差异大于30%,判定为翅折损。躯干近似轮廓的长轴方向倾斜角度大于10°,判定为挂单腿。数据转换成信号由分选系统接收后分别传送到指定的加工位置,最大处理能力达到了15 000只/h,平均准确率82%,误差不超过±30g。提高自动分割设备的定位准确性,提高自动分割禽胴体出成率,避免禽胴体局部损坏或缺失造成的禽胴体切割残次品现象,可以显著提高加工企业产品的附加值。     

屠宰过程中猪胴体表面及环境的细菌菌相分析

应用传统培养方法结合高通量测序技术分析屠宰分割过程中猪胴体表面微生物污染情况，并对屠宰车间刀具和分割车间接触面进行细菌菌落计数，以确定屠宰分割过程中的关键污染环节。结果表明：测序共得到881 458 个有效序列，864 个可操作分类单元，样品共注释到了22 门、33 纲、79 目、162 科、382 属和613 种的微生物信息。变形菌门（Proteobacteria）、拟杆菌门（Bacteroidota）和厚壁菌门（Firmicutes）为优势菌门，不动杆菌属（Acinetobacter）和气单胞菌属（Aeromonas）为主要的优势菌属。屠宰分割过程中群落多样性的排序为放血＞脱毛＞分割＞开膛＞冲淋＞冷却，冷却环节胴体表面的微生物多样性最低，分割后有所增加，表明分割是关键污染环节。传统微生物计数与测序的结果一致，从脱毛到冷却环节，猪胴体表面各类微生物数量呈下降趋势，分割后显著上升；分割车间各接触面菌落总数平均为6.11（lg（CFU/cm2）），高于屠宰车间刀具（平均为4.86（lg（CFU/cm2））），表明分割车间各接触面是关键污染源，进一步证明猪胴体分割环节为关键污染环节。     

猪肉的分级、分割及分割肉加工

猪肉的质量差异很大,应对猪肉进行分级,并分割使用.猪肉可按胴体的肌肉发达程度以及脂肪的厚薄和按胴体不同部位肌肉的组织结构、食用价值和加工用途两种方法分级,均有三个等级.猪胴体可切割为前腿肉、大排肉、方肉、奶脯、后腿肉和蹄膀等6个部位肉;分割肉加工主要包括白条肉预冷、三段锯分、小块分割与修整、快速冷却、包装和冻结等工序.     

年国外肉牛饲料营养的研究进展

为了更好的了解国外肉牛饲料营养的最新研究进展,查阅并总结了2016年关于肉牛饲料营养的国外文献报道,主要从精饲料和粗饲料两个方面进行了综述。精饲料研究包括蛋白质和能量饲料,其中蛋白质饲料研究侧重于酒糟、油料籽实和饼粕类饲料对肉牛生产性能、繁殖性能以及牛肉品质的影响,能量饲料主要侧重于饲料类型和加工工艺的研究;粗饲料研究集中于粗饲料来源、加工工艺和收获期对肉牛生产性能、消化性能及胴体特性的影响。通过总结和分析肉牛饲料营养的国外研究成果,以期为我国肉牛业的快速发展提供借鉴。     

肉牛屠宰过程中的减菌技术研究进展

为了减少冷却肉的初始菌落数,延长其货架期并提高其安全性,众多学者对畜禽胴体及冷却肉减菌技术进行了研究。因此,本文对近年来肉牛屠宰过程及冷却牛肉生产过程中应用的减菌技术研究进展进行概述,总结基于物理方法减菌的胴体修整及清水冲洗、热除菌、紫外线杀菌和低温等离子体杀菌等措施,以及基于化学方法减菌的有机酸喷淋、过氧乙酸喷淋等措施。通过比较分析每种方法的减菌效果及优缺点,初步得出清水冲洗与乳酸喷淋的复合减菌方法是既有效又经济的牛胴体减菌措施的结论。通过本文的总结和概述,期望可以为肉牛屠宰企业合理地选择减菌措施提供参考。     

牦牛屠宰过程中菌落总数和大肠菌群污染状况的分析

为了掌握牦牛屠宰过程中菌落总数和大肠菌群的污染状况,本实验对甘肃玛曲某牦牛屠宰场在牦牛屠宰过程中的屠宰前、屠宰中和分割后三个阶段以及牦牛胴体等14个采样点进行采样,进行菌落总数和大肠菌群的测定。研究发现,屠宰前的各采样点中,菌落总数在5.45logCFU/g以上,大肠菌群在3.25logCFU/g以上;屠宰中的各采样点中,菌落总数在3.37logCFU/cm2以上,大肠菌群在1.63logMPN/100cm2以上;在分割后的各采样点中,菌落总数在3.68logCFU/cm2以上,大肠菌群在1.74logMPN/100cm2以上;在胴体的剥皮、劈半和分割三个时期中,分割后的菌落总数(3.49logCFU/cm2)和大肠菌群(1.61 logMPN/100cm2)污染最严重,剥皮后的菌落总数(2.47logCFU/cm2)和大肠菌群(1.53logMPN/100cm2)污染最小。结果表明,屠宰前环境污染最严重,胴体随着剥皮、劈半和分割的进行,菌落总数显著增加,分割后胴体的大肠菌群显著高于剥皮和劈半。     

Consumer evaluation of palatability characteristics of a beef value-added cut compared to common retail cuts

The objectives of this study were to educate consumers about value-added beef cuts and evaluate their palatability responses of a value cut and three traditional cuts. Three hundred and twenty-two individuals participated in the beef value cut education seminar series presented by trained beef industry educators. Seminar participants evaluated tenderness, juiciness, flavor, and overall like of four samples, bottom round, top sirloin, ribeye, and a value cut (Delmonico or Denver), on a 9-point scale. The ribeye and the value cut were found to be similar in all four attributes and differed from the top sirloin and bottom round. Correlations and regression analysis found that flavor was the largest influencing factor for overall like for the ribeye, value cut, and top sirloin. The value cut is comparable to the ribeye and can be a less expensive replacement.     

未育肥黄牛的产肉性能与牛肉食用品质的研究

通过对82头黄差别的屠宰分割，本试验系统测定了牛龄、胴体重、净肉重、分割肉块重及各分割肉块占胴体的比例等综合指标，并对这些指标做了相关分析，得出了预测牛肉产量的回归方程。同时对宰后不同分割部位牛肉24h后的剪切力、蒸煮得率、感官评分进行了测定，发现不同分割部位除风味差异不显著外，各项指标有显著差异，且剪切力测定结果与感官评定结果不一致。     

The effects of hot water pasteurizing treatments on the appearances of pork and beef

Portions of post- and pre-rigor pork and beef were treated by immersion in water of 75 or 85 °C for 5, 10, 15 or 20 s. The appearances of untreated and treated cut muscle, fat, membrane covered and cut bone surfaces, and the overall appearances of treated and untreated meat pieces, were assessed by a 5-member panel 2 hr and 24 hr after each treatment. At those times, CIE L(?)a(?)b(?) values were obtained for cut-muscle surfaces. The appearances of surfaces covered by membrane, of fat and cut bone surfaces of pre-rigor pork and beef, and of fat and cut bone surfaces of post-rigor pork, were not persistently degraded by any treatment. However, the appearances of fat and cut bone surfaces of post-rigor beef were persistently degraded by the harsher treatments, apparently because of pre-treatment staining of fat and changes in the bone marrow. Panel scores for the overall appearance and for the appearance of cut muscle surfaces were generally the same for each meat piece. All treatments caused patchy bleaching of cut muscle. The degraded appearances of pre- and post-rigor pork and post-rigor beef muscle persisted at 24 hr, but the appearances of beef muscle treated pre-rigor improved between 2 and 24 hr. Most treated muscle gave increased CIE L(?) values and decreased a(?) and b(?) values as compared with untreated portions from the same primal cut. However, CIE b(?) values for pre-rigor beef muscle were higher than for untreated muscle 2hr after treatment, but lower than for untreated muscle 24 hr after treatment. It appears that pasteurizing treatments cannot be applied to meat without some degradation of the appearances of cut muscle surfaces, which will persist in pork treated pre- or post-rigor and in beef treated post-rigor, but which will partially resolve during the storage of beef treated pre-rigor.     

Differentiation of Beef and Kangaroo Meat by Visible/Near-Infrared Reflectance Spectroscopy

A visible/near-infrared (NIR) spectroscopic method was developed with canonical discriminant analysis and stepwise multiple linear regression to differentiate beef from kangaroo meat. Results showed that beef and kangaroo meat could be separated when samples were analyzed by spectrophotometry as minced meat or cut meat. For minced meat, scatter correction and derivative treatment of reflectance spectra improved classification. For cut meat, original reflectance spectra produced better classification. Overall classification accuracy was 83% to 100%, and no kangaroo meat was misclassified. NIR spectroscopy might be an efficient test method for species identification.     

基于串口通信的肉牛企业标签打印系统的研究和设计

介绍了现代肉牛企业信息管理系统中实用的串口通信技术和条码标签打印技术。在Visual C++6.0环境中用Microsoft Communication Control控件实现计算机与电子秤的串口通信,使计算机得到牛胴体或牛胴体分割肉的重量信息。然后利用Code128B条码规则实现重量、质量等级等信息的编码,并通过标签打印机把编码得到的条码打印出来。     

Nutrient Database Improvement Project: The influence of USDA Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef chuck

This study was designed to provide updated information on the separable components, cooking yields, and proximate composition of retail cuts from the beef chuck. Additionally, the impact the United States Department of Agriculture (USDA) Quality and Yield Grade may have on such factors was investigated. Ultimately, these data will be used in the USDA — Nutrient Data Laboratory's (NDL) National Nutrient Database for Standard Reference (SR). To represent the current United States beef supply, seventy-two carcasses were selected from six regions of the country based on USDA Yield Grade, USDA Quality Grade, gender, and genetic type. Whole beef chuck primals from selected carcasses were shipped to three university laboratories for subsequent retail cut fabrication, raw and cooked cut dissection, and proximate analyses. The incorporation of these data into the SR will improve dietary education, product labeling, and other applications both domestically and abroad, thus emphasizing the importance of accurate and relevant beef nutrient data.     

Meat and storage effects on processing characteristics of beef roasts

Two experiments were done to determine the effect of storage conditions and meat cut on the processing characteristics of beef roasts. The first experiment examined the effect of storage condition (fresh/frozen), cap on/off, thawing regime and holding time post thawing on purge, brine uptake, cook yield and colour of raw and cooked roasts. The second experiment examined the effect of meat cut (insides/flats) and chilled storage for up to 8 weeks on processing characteristics of roast beef. Purge was greater for insides stored frozen without cap and air thawed. Frozen thawed cuts had increased brine retention after injection, after tumbling and after cooking. Flats had less purge and higher cook yields when manufactured into roast beef. Raw and cooked colour was not significantly affected by most factors investigated. Raw meat was more red than meat that had been frozen.     

Evaluation of an enzyme-linked immunosorbent assay for beef blood serum to determine indirectly the apparent beef content of beef joints and model mixtures

Evaluation of an enzyme-linked immunosorbent assay (ELISA) for the indirect quantification of beef using antibodies to blood serum is described. Results obtained using model mixtures of known composition agreed well with their calculated beef contents. Other meats, rusk and soya flour displayed negligible interference. Apparent percentages of beef based on blood sera levels were determined on 24 different joints of beef using a leg of beef as the standard reference material. A wide variation in the apparent percentage of beef was observed (54.4 to 175.7%) from one joint to another. The results suggest that a quantitative determination of beef in meat products using this particular antisera is not possible, unless the actual cut of beef used is known. The variation in the quantity of blood serum from one joint to another together with deterioration of the blood serum appear to be major problems. Although the method does not appear to be applicable to the quantification of beef it seems to provide a good qualitative test for beef.     

嫩化和TG酶交联作用改善牛肉制品质构的初步研究

以传统的嫩化手段处理牛肉,通过转谷氨酰胺酶的交联作用再对牛肉原料进行二次处理,从肌肉蛋白的微观结构方面来改善牛肉品质,经菠萝蛋白酶、TG酶的复合作用后,以负重值、剪切力、系水力为主要检测指标,使用电镜观察肌肉组织,研究保障营养性、改善适口性、成型性、保水性的最佳工艺条件。     

Some qualitative and chromatic aspects of thawed buffalo (Bubalus bubalis) meat

After thawing, the meat of beef calves (Italian Frisian breed) and buffalo calves (Mediterranean breed) slaughtered at 4, 8 and 12 months of age was examined. Both the pH and the thawing loss confirmed that the meat of buffalo calves is more suitable for preservation by freezing. With increased age and time of exposure to air the lightness of the non-renewed surface was reduced. The lightness of the fresh cut surface remained stable in the various thawing phases though it was less in the older animals. The a¹ index increased with animal age but decreased during the 4 days post-thawing. The fresh cut surface of buffalo meat from calves slaughtered at 4 and 8 months was not darker than beef slaughtered at the same age. On the contrary at 12 months of age, the buffalo meat had a lower redness index than beef and a higher haematin concentration.